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Zucchini Bread

  • Yield: 14 slices
  • Prep Time: 15 minutes
  • Cooking Time: 60 minutes

Zucchini Bread


  • 1/4 cup Vegetable oil
  • 1/2 cup Unsweetened applesauce
  • 3/4 cup Turbinado sugar
  • 2 Eggs
  • 1 tbsp Vanilla extract
  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 tsp Salt
  • 1 tbsp Cinnamon
  • 1 1/2 cups Packed shredded zucchini


  1. Preheat oven to 350 degrees F.
  2. Grease a 9-inch bread pan with butter or cooking spray.
  3. In a large bowl, whisk together the oil, applesauce, sugar, eggs and vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
  5. Stir the dry ingredients into the wet ingredients and combine into a sticky dough. Gently stir in the zucchini, being careful not to overmix. Stir until the dough just comes together.
  6. Pour the dough into the prepared pan. Sprinkle the top with turbinado sugar.
  7. Bake 60 – 65 minutes until toothpick comes out clean. Cool completely before slicing.
  8. Store at room temperature for 2 days, in the refrigerator for about 1 week, or frozen for up to 3 months.


Recipe adapted fromACoupleCooks.com


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